Roasted Rosemary Lamb
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Norma Zeigler
Huntsville, AlabamaINGREDIENTS
1 (6 to 6-1/2 pound) leg of lamb
1/2 cup minced fresh parsley
2 tablespoons minced fresh rosemary or 1/4 cup dried whole rosemary
1/4 cup vegetable oil, divided
4 cloves garlic, finely chopped
1/2 teaspoon ground cardamom
Salt and pepper, to taste
1 cup Chablis or other dry white wineMake several deep slits on outside of lamb; set aside.
Combine parsley, rosemary, 1 tablespoon oil, garlic and cardamom. Stuff slits with herb mixture. Brush outside of lamb with 1 tablespoon of oil, and sprinkle with salt and pepper.
Place lamb in roasting pan; bake at 450 degrees for 5 to 10 minutes. Combine remaining 2 tablespoons oil and wine; set aside. Reduce heat to 325 degrees; bake lamb for 2-1/2 hours or until meat thermometer reaches 160 degrees, basting occasionally with wine mixture. Let stand 10 minutes before carving.
Makes 6 to 8 servings